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In a large bowl of an electric mixer, beat the eggs on high speed
until extremely frothy and bubbles are the size of pinheads,
about 3 minutes. Add the sugar, vanilla, nutmeg, cinnamon and
butter and beat on high until well blended. Beat in the milk, then
stir in the raisins and pecans.
Place the bread cubes in a greased loaf pan. Pour the egg
mixture over them and toss until the bread is soaked. Let sit
until you see only a narrow bead of liquid around the pan's
edges, about 45 minutes, patting the bread down into the liquid
occasionally.
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